One of the fun parts about being gluten intolerant is that restaurants become a game of roulette. Even restaurants with “gluten free menu items” frequently screw that up, and I’ve gotten croutons on my gluten free salad before (after a
Jalapeno Stuffed Chicken Breast
Kadomi, on twitter, was asking about good recipes to use with fresh jalapenos (no surprise, since the heat and drought in the southwest this year will definitely produce a bumper crop of hot peppers). I’m going to be making my
Quick and Easy Enchiladas (or Casserole)
These are /not/ traditional enchiladas. They are, however, quick, easy, and delicious, and since you are not actually cooking the chicken in the oven, relatively foolproof. I will admit to not actually measuring anything in this recipe! The original recipe
Stuffed Roasted Poblano Peppers
My own take on the restaurant classic. Serve with refried beans and sour cream. 3 large or 4 medium poblano peppers 1 onion 3 garlic cloves 2 boneless, skinless chicken breasts, diced into 1/2 inch cubes 1 cup diced tomato
Quick Dinner
Menu: Chicken smothered in Sundried Tomato Basil Pesto Mixed Fruit Salad Prep: Thaw chicken breasts – 1 per person. Into the food processor throw: 3 cloves of garlic, 3 handfuls of fresh basil, a healthy pinch of salt, 10-12 sundried
Easy, Economical Chicken Lasagna Casserole
This is based loosely around Annie’s Chicken and Spinach Lasagna. You will need: 1 large can of chicken breast meat, drained well 1 can of sliced mushrooms (optional) 1 medium onion, diced 2 cloves garlic, diced 1 large can Hunt’s